Curried Squash & Chicken Soup

Description:

Red Thai curry paste adds heat and depth of flavor to this simple soup. If you like, omit the chicken and spinach to make an even simpler first-course soup.

Ingredients:

1 10-ounce package frozen pureed winter squash

1/2 cup lite coconut milk, (see Tips for Two)

1/2 cup water

8 ounces boneless, skinless chicken breast, thinly sliced

1 6-ounce bag baby spinach

2 teaspoons lime juice

2 teaspoons brown sugar

1/2-1 teaspoon Thai red curry paste, (see Note)

1/4 teaspoon salt

Preparation:

1

Heat squash, coconut milk and water in a medium saucepan over medium-high heat. Cook, stirring occasionally, until the squash defrosts, about 10 minutes. Add chicken, reduce heat to medium and simmer, stirring occasionally, for 3 minutes. Stir in spinach, lime juice, sugar, curry paste to taste and salt and continue cooking until the chicken is cooked through, about 3 minutes longer.

Tips:

Tips for Two: Refrigerate coconut milk for up to 4 days or freeze for up to 2 months. Drizzle on sliced fresh fruit; use as some of the liquid for cooking rice.

Note: Red curry paste is a blend of chile peppers, garlic, lemongrass and galangal (a root with a flavor similar to ginger). Look for it in jars or cans in the Asian section of the supermarket or specialty stores.